GB1089084A - A method of treating meat - Google Patents
A method of treating meatInfo
- Publication number
- GB1089084A GB1089084A GB16037/66A GB1603766A GB1089084A GB 1089084 A GB1089084 A GB 1089084A GB 16037/66 A GB16037/66 A GB 16037/66A GB 1603766 A GB1603766 A GB 1603766A GB 1089084 A GB1089084 A GB 1089084A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- sodium
- salt
- amino acid
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 title abstract 15
- 235000002639 sodium chloride Nutrition 0.000 abstract 8
- 229940024606 amino acid Drugs 0.000 abstract 7
- 150000001413 amino acids Chemical class 0.000 abstract 7
- 150000003839 salts Chemical class 0.000 abstract 7
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 abstract 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 6
- 235000015277 pork Nutrition 0.000 abstract 5
- 235000000346 sugar Nutrition 0.000 abstract 5
- 235000015278 beef Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 4
- 235000002566 Capsicum Nutrition 0.000 abstract 3
- 239000006002 Pepper Substances 0.000 abstract 3
- 241000722363 Piper Species 0.000 abstract 3
- 235000016761 Piper aduncum Nutrition 0.000 abstract 3
- 235000017804 Piper guineense Nutrition 0.000 abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract 3
- 235000010378 sodium ascorbate Nutrition 0.000 abstract 3
- 229960005055 sodium ascorbate Drugs 0.000 abstract 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract 3
- 235000010344 sodium nitrate Nutrition 0.000 abstract 3
- 239000004317 sodium nitrate Substances 0.000 abstract 3
- 235000010288 sodium nitrite Nutrition 0.000 abstract 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 abstract 3
- 241000283153 Cetacea Species 0.000 abstract 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 2
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000001115 mace Substances 0.000 abstract 2
- 235000013622 meat product Nutrition 0.000 abstract 2
- 235000002020 sage Nutrition 0.000 abstract 2
- 239000001296 salvia officinalis l. Substances 0.000 abstract 2
- 235000013580 sausages Nutrition 0.000 abstract 2
- QZNNVYOVQUKYSC-JEDNCBNOSA-N (2s)-2-amino-3-(1h-imidazol-5-yl)propanoic acid;hydron;chloride Chemical compound Cl.OC(=O)[C@@H](N)CC1=CN=CN1 QZNNVYOVQUKYSC-JEDNCBNOSA-N 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 239000004475 Arginine Substances 0.000 abstract 1
- RVEWUBJVAHOGKA-WOYAITHZSA-N Arginine glutamate Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCCNC(N)=N RVEWUBJVAHOGKA-WOYAITHZSA-N 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 abstract 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 abstract 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 abstract 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 abstract 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 abstract 1
- 241000269821 Scombridae Species 0.000 abstract 1
- 241000238371 Sepiidae Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 abstract 1
- 229960004246 arginine glutamate Drugs 0.000 abstract 1
- 108010013835 arginine glutamate Proteins 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 125000002573 ethenylidene group Chemical group [*]=C=C([H])[H] 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 229960002989 glutamic acid Drugs 0.000 abstract 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000020640 mackerel Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 229960003104 ornithine Drugs 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940073490 sodium glutamate Drugs 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 229940100445 wheat starch Drugs 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The quality of meat and meat products is improved by treating them with one or more basic amino acids or salts thereof, exemplified by arginine, arginine glutamate, histidine, histidine hydrochloride, lysine and ornithine. The amino acid or salt is added to raw or partially processed horse-flesh, beaf, mutton, pork, chicken, cuttle fish, tuna, mackerel, or whale meat salted with red pepper, in an amount of at least 0.02%, preferably between 0.3-1.5%, based on the weight of the raw meat. The treatment is applied by dipping the meat in a solution of the amino acid, by spraying thin slices of the meat with a solution or powder of the amino acid, by injecting a solution of the amino acid into the meat, by smearing the surface of the meat with the amino acid or by admixing the amino acid with the meat in a divided state. The treated meat may be formed into a paste, a sausage product or a canned product such as corned beef or press ham. In the Examples, the quality of treated meat or meat product is evaluated in terms of the colour of the fresh meat and the palatability and degree of shrinkage after cocking. Certain examples disclose the treatment of the following meat mixtures: (5) minced pork meat, salt, sugar, sage, pepper and mace; (6) chopped beef, ice water, salt, sugar, pepper, coriander, mace and sodium ascorbate to which mixture there was subsequently added chopped pork meat, sodium nitrate and sodium nitrite; (8) tuna fish, lard, salt, sodium nitrite and sodium ascorbate; (10) shoulder of pork, minced pork fat, salt, sodium nitrate, wheat starch, sugar, spice and L-glutamic acid; (11) whale meat with a seasoning consisting of soy sauce and sugar; (12) beef, sodium nitrate, sodium nitrite, sodium chloride, sugar, pepper, sage, sodium ascorbate and water to which mixture there was subsequently added lard seasoned with sodium glutamate and salt, for the production of corned beef. Certain of these mixtures were stuffed into natural or vinylidene casings to produce sausages.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2119165 | 1965-04-12 | ||
JP4299165 | 1965-07-16 | ||
JP4934965 | 1965-08-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1089084A true GB1089084A (en) | 1967-11-01 |
Family
ID=27283324
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB16037/66A Expired GB1089084A (en) | 1965-04-12 | 1966-04-12 | A method of treating meat |
Country Status (4)
Country | Link |
---|---|
CH (1) | CH453049A (en) |
DE (1) | DE1692066A1 (en) |
DK (1) | DK119643C (en) |
GB (1) | GB1089084A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111436591A (en) * | 2020-04-30 | 2020-07-24 | 大连工业大学 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
CN112218536A (en) * | 2018-04-07 | 2021-01-12 | 优卡健康有限公司 | Food protective composition for meat, meat products and dairy products |
US11534419B2 (en) | 2011-04-13 | 2022-12-27 | Thermolife International, Llc | N-acetyl beta alanine methods of use |
US11865139B2 (en) | 2020-11-12 | 2024-01-09 | Thermolife International, Llc | Method of treating migraines and headaches |
-
1966
- 1966-04-06 DK DK184366A patent/DK119643C/en active
- 1966-04-12 GB GB16037/66A patent/GB1089084A/en not_active Expired
- 1966-04-12 CH CH524266A patent/CH453049A/en unknown
- 1966-04-12 DE DE19661692066 patent/DE1692066A1/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11534419B2 (en) | 2011-04-13 | 2022-12-27 | Thermolife International, Llc | N-acetyl beta alanine methods of use |
CN112218536A (en) * | 2018-04-07 | 2021-01-12 | 优卡健康有限公司 | Food protective composition for meat, meat products and dairy products |
EP3772970A4 (en) * | 2018-04-07 | 2022-01-05 | UCAR Health GmbH | Food protecting composition for meat, meat products and dairy products |
CN111436591A (en) * | 2020-04-30 | 2020-07-24 | 大连工业大学 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
CN111436591B (en) * | 2020-04-30 | 2022-06-24 | 大连工业大学 | Phosphorus-free tenderizer suitable for euphausia superba and application thereof |
US11865139B2 (en) | 2020-11-12 | 2024-01-09 | Thermolife International, Llc | Method of treating migraines and headaches |
Also Published As
Publication number | Publication date |
---|---|
DE1692066A1 (en) | 1971-07-08 |
CH453049A (en) | 1968-05-31 |
DK119643C (en) | 1978-03-13 |
DK119643B (en) | 1971-02-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Gimeno et al. | Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages | |
EP1718169B1 (en) | Meat based food product comprising lactobionic acid | |
US3003883A (en) | Method of curing fresh meat products | |
US11540540B2 (en) | Cold smoked meat product and method of making same | |
GB1089084A (en) | A method of treating meat | |
US5084286A (en) | Method of preparing tenderized meat | |
US2955042A (en) | Method of curing meat and composition therefor | |
White Jr | Relative significance of dietary sources of nitrate and nitrite. Correction | |
US3780192A (en) | Curing of meats | |
GB981054A (en) | A method of seasoning foodstuffs | |
RU2166262C1 (en) | Method for obtaining plain-dressed meat from boneless raw meat material and plain-dressed meat produced by method | |
CA2544970A1 (en) | Food product and process for reducing oil and fat content in cooked food | |
GB1138765A (en) | Foodstuffs | |
US4346117A (en) | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in corned beef and poultry and products thereof | |
GB1293449A (en) | Improvements in or relating to meat products | |
US3595677A (en) | Process for production of calcium 5'-nucleotide added food | |
GB946972A (en) | Food treatment | |
Baran et al. | Production of a dry fermented turkey sausage | |
GB1142015A (en) | Preservation of foodstuffs | |
JPS6251969A (en) | Production of packaged fish and animal meat paste | |
JPS63160565A (en) | Fish roe sausage | |
CZ37919U1 (en) | Dried heat-treated meat product | |
CA1164266A (en) | Compositions and method for inhibiting the growth of clostridium botulinum and the formation of enterotoxin in meat, poultry and fish products | |
ES2149092A1 (en) | Sausage making process, using sausage meat comprising scalded lean meat, scalded bacon, pig tongue, pig liver, sauce and spices | |
JPS62224261A (en) | Prevention of fading of meat food |